ASIAN CHICKEN SALAD WITH PEANUT DRESSING
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, about 3 minutes. Drain and rinse under cold water; set aside.
- Cut the top and bottom off each orange, then cut off the peel and white pith. Holding an orange over a small bowl to catch the juice, cut along the membranes to remove the orange segments, letting them fall into the bowl. Squeeze any juice from the membranes into the bowl. Repeat with the other orange.
- Whisk the peanut butter, 1/4 cup water, 2 tablespoons of the orange juice, the soy sauce, vinegar, Sriracha and 1/8 teaspoon salt in a small bowl. Toss the lettuce, watercress and half of the chow mein noodles in a large bowl. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange segments and remaining noodles. Season with salt and pepper and drizzle with the remaining dressing.
HAZELNUT AND PEAR SALAD
My husband, daughter and I raise hazelnuts in the Willamette Valley-so this salad is a family favorite. Since our home state of Oregon grows pears and cherries, too, I included them in the recipe I dreamed up. -Karen Kirsch, Saint Paul, Oregon
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates., Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing.
Nutrition Facts : Calories 272 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 332mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 4g fiber), Protein 5g protein.
CAESAR SALAD WITH HOMEMADE DRESSING
Provided by Guy Fieri
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use.
- For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately.
- For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.
GREEK SALAD DRESSING
A delicious dressing served over Greek Salad or over pasta. A very versatile dressing! A good marinade, too. Dressing is meant to be a little tart with a good olive oil flavor.
Provided by BeachGirl
Categories Salad Dressings
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together and shake well to mix.
- Update 6/23/10: For a creamier dressing, add all ingredients except oil to a blender. Pulse several times to mix ingredients. With blender running on high, slowly pour oil into blender until mixture is creamy. Refrigerate.
Nutrition Facts : Calories 249.4, Fat 27.1, SaturatedFat 3.7, Sodium 23.6, Carbohydrate 1.7, Fiber 0.1, Sugar 0.7, Protein 0.2
CARROT AND RAISIN SALAD WITH PINEAPPLE
Make and share this Carrot and Raisin Salad With Pineapple recipe from Food.com.
Provided by Trisha W
Categories Pineapple
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss raisins, carrots, and pineapple together lightly; set aside.
- Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
- Refrigerate until served.
Nutrition Facts : Calories 236.5, Fat 2.4, SaturatedFat 0.7, Cholesterol 12.1, Sodium 360.5, Carbohydrate 55.6, Fiber 4.3, Sugar 43.8, Protein 3
LAYERED PEA SALAD WITH CREAMY HERB DRESSING
Provided by Katie Lee Biegel
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In the bowl of a food processor, add mayonnaise, sour cream, lemon juice and zest, and herbs. Pulse until smooth. Refrigerate until you are ready to use.
- Layer your salad in a trifle dish. Start with the beets on the bottom in an even layer. Next add a layer of each lettuce, celery, blue cheese, and peas. Spread the dressing over the top of the salad and season with pepper to taste. Top with bacon. Serve immediately or refrigerate until ready to serve.
SPRING ROLL SALAD WITH PEANUT DRESSING
Provided by Valerie Bertinelli
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
- Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
- Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.
PEAR & HAZELNUT SALAD WITH CRYSTALLIZED GINGER DRESSING
A beautiful fall salad for those Indian summer night. Believe this may have came from an old Sunset Magazine.
Provided by Debbwl
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Spread hazelnuts in a shallow baking pan and toast in 350 oven until pale golden about 10 minutes. Let cool slightly, then rub off as much of skins as possible with your fingers. Chop nuts coarsely and set aside.
- In small bowl, stir together vinegar, honey and ginger, set aside. Halve and core the pears, brush cut sides with lemon juice. Line plates with lettuce leaves, arrange pear halves, cut side up on lettuce. Spoon on dressing and sprinkle hazelnuts.
PEAR-HAZELNUT TART
The topping for this yummy pear tart is quite sweet so I only add very little sugar to the pastry but you can make the tart with regular sweet shortcrust pastry if you like.
Provided by Lena
Categories Fruit Tarts
Time 2h35m
Yield 8
Number Of Ingredients 14
Steps:
- Grease an 8-inch tart pan.
- Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
- Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F (180 degrees C).
- Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
- Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
- Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
- Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 37.8 g, Cholesterol 98.7 mg, Fat 24.5 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 42.9 mg, Sugar 13.4 g
RED CHICORY, PEAR & HAZELNUT SALAD
Try this refreshing Chicory, pear & hazelnut salad before a warming winter casserole
Provided by Geraldene Holt
Categories Buffet, Dinner, Lunch, Starter, Supper, Vegetable
Time 20m
Number Of Ingredients 8
Steps:
- Make the dressing. If using green peppercorns, lightly crush them in a bowl with a wooden spoon, or use a pestle and mortar. Mix in the oils and vinegar and add salt to taste.
- Trim away the chicory stalk ends and discard any limp or tired outer leaves. Carefully separate the leaves and arrange 5-6 on 4 plates - if they are big, cut or tear each one into pieces.
- Remove the stalks from the pears and quarter the pears lengthways. Cut out the cores, then thinly slice the fruit. Arrange the pear slices on top of the chicory leaves and spoon over half the dressing. Pour the remaining dressing over the rocket and season with salt and pepper. Give the leaves a quick toss and pile on top of each salad. Sprinkle with the nuts and serve.
Nutrition Facts : Calories 176 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
HAZELNUT PEAR TART
Alongside your traditional pumpkin pie, our home economists encourage you to slice wedges of this pretty, pleasing pear tart.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the vanilla. Gradually add flour; stir in hazelnuts. , Press into a greased 11-in. fluted tart pan with removable bottom. Bake at 400° for 10 minutes. Remove from the oven; reduce heat to 350°., Spread apricot preserves over crust. In a large bowl, combine the hazelnuts, sugar, flour, butter and egg. Spoon over preserves. Arrange pear slices over filling in a concentric circle, slightly overlapping slices. , Bake for 40-45 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 474 calories, Fat 29g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 221mg sodium, Carbohydrate 53g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
PEAR AND HAZELNUT SALAD
Make and share this Pear and Hazelnut Salad recipe from Food.com.
Provided by dicentra
Categories Pears
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together the lime juice, honey and oil.
- Add the pears and watercress and toss lightly to coat.
- Serve sprinkled with the hazelnuts.
Nutrition Facts : Calories 198.7, Fat 6.5, SaturatedFat 0.6, Sodium 16.4, Carbohydrate 37.5, Fiber 6.2, Sugar 25.6, Protein 2.8
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